Rudy’s Pizza Bold StreetItalian
Rudy’s mission is simple: to put proper Neapolitan pizza on your plate. Following the traditions and artistry of pizza-making from Naples – the birthplace of pizza – Rudy’s pizzaiolos reckon to have found the perfect technique to recreate the light Neapolitan classic.
Rudy’s opened their first pizzeria in Ancoats, Manchester, in 2015 and the relaxed, neighbourhood hangout vibe and flavour combos caught on – so much so, it’s made it to Liverpool twice. Ingredients are imported from Italy for authenticity – fior di latte and buffalo mozzarella, San Marzano tomatoes, Napoli salami and wild boar salame, Emilia Romagna aged prosciutto and spicy Calabrian n’duja sausage – and they won’t compromise with their dough; vegan, yes, gluten free, no way. It is, however, slow rising, so much easier to digest – and easier to pick up and fold into your mouth.
Toppings wise, there’s lots on offer for the meat-eater, fish dishes include the Tonno (tuna) and Tarantina (anchovies), and vegetarians might like the Portobello with mushrooms or Parmigiana with aubergines. The Marinara is a vegan classic, and there is always a vegan pizza on the specials board, which has also featured collaborative efforts, such as the Rudy’s x Grandad’s Sausages pizza.
Rudy’s also brought Manchester its first-ever Neapolitan Nutella pizza, but if pizza on top of pizza is too much, maybe look at their Italian desserts instead, from affogato to tiramisu.
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